1. | Curcumin | 2. | Morphine |
3. | Anthocyanin | 4. | Lecithin |
List-I | List-II | ||
(A) | Terpenoids | (I) | Codeine |
(B) | Unsaturated fatty acid | (II) | Diterpenes |
(C) | Nucleic acid | (III) | Ricin |
(D) | Polysaccharide | (IV) | Concanavalin A |
Options: | (A) | (B) | (C) | (D) |
1. | II | IV | III | I |
2. | II | I | IV | III |
3. | II | III | I | IV |
4. | II | IV | I | III |
1. | Fructose | 2. | Galactose |
3. | Amino Acids | 4. | Glucose |
List-I | List-II | ||
(A) | Protein | (I) | C=C double bonds |
(B) | Unsaturated fatty acid | (II) | Phosphodiester bond |
(C) | Nucleic acid | (III) | Glycosidic bonds |
(D) | Polysaccharide | (IV) | Peptide bonds |
Options: | (A) | (B) | (C) | (D) |
1. | II | I | IV | III |
2. | IV | III | I | II |
3. | IV | I | II | III |
4. | I | IV | III | II |
Statement I: | A protein is imagined as a line, the left end represented by first amino acid (C-terminal) and the right end represented by last amino acid (N-terminal). |
Statement II: | \(\alpha\) type and two subunits of ẞ type.) | Adult human haemoglobin, consists of 4 subunits (two subunits of
1. | Statement I is false but Statement II is true. |
2. | Both Statement I and Statement II are true. |
3. | Both Statement I and Statement II are false. |
4. | Statement I is true but Statement II is false. |
Statement I: | Low temperature preserves the enzyme in a temporarily inactive state whereas high temperature destroys enzymatic activity because proteins are denatured by heat. |
Statement II: | When the inhibitor closely resembles the substrate in its molecular structure and inhibits the activity of the enzyme, it is known as competitive inhibitor. |
1. | Dinitrogenase | 2. | Succinic dehydrogenase |
3. | Amylase | 4. | Lipase |
1. | It breaks down when iodine reacts with it. |
2. | It is a disaccharide. |
3. | It is a helical molecule. |
4. | It does not contain complex helices and hence cannot hold iodine molecules. |
1. | Enzymes are denatured at high temperatures |
2. | Enzymes are mostly proteins but some are lipids also |
3. | Enzymes are highly specific. |
4. | Enzymes require optimum pH and temperature for maximum activity. |